Updated: Mar 13
An adaptation from the Cuisine des Quatre Saisons, this recipe is so quick and easy, and makes a very festive dish. Buy the chestnuts already cooked and shelled, so all you’re doing is heating everything through. The pearl onions can be found in the frozen section.
Yields: serving for 2
Prep Time: 10 minuits
Cook Time: 10 minutes
2 tablespoons ghee
1/2 cup pearl onions
1 fennel bulb, sliced
5 ounces chestnuts, whole and shelled
Melt ghee in a pan.
Add the onions, cook until tender.
Add the fennel slices and cook for 5 minutes.
Add the chestnuts. Cook to heat everything through.
Place in a platter and garnish with fennel leaves.